Hiya All
What is the major difference between these two rib cuts ?Looks like the bones are much thicker & meater on the Back Lion ones? I'm assuming they also, would take longer to smoke then the BB's.

Hi All Smoked Baby Backs from a supermarket last weekend, had good taste and texture..This week I smoked Hormel Back Lion Ribs, from Target, they weren't as good..More meat but alot of grease,even tasted greasy. Still ate then but wasn't to happy about them.

NO more Back Lion Ribs for me..It's a shame cause the Back Lions were much cheaper..

Last weekend I didn't taste the Rib rub..This weekend I over rubbed the ribs and put more rub on just before smoking..Still couldn't really taste the rub.Am I suppose to tatste the Rib Rub, or does the smoking take the taste away from the rub? I used Hickory,only 1 and 1/2 chunks.

Hi All This weekend I tried St. Louis Ribs with apple/hickory wood.
Did taste pretty good but way to much fat and grease for my tasting.
Back to Baby Backs/Back Loin, or maybe full spares and trim them myself.
Thanks Dan

Hi All This weekend I tried St. Louis Ribs with apple/hickory wood.
Did taste pretty good but way to much fat and grease for my tasting.
Back to Baby Backs/Back Loin, or maybe full spares and trim them myself.
Thanks Dan

in my opinion the higher fat content is what makes spare ribs taste better, more tender and easier to cook with out fear of drying them out.

I have heard of Baby Back Ribs and Loin Back Ribs. They are the same cut of meat essentially although baby backs should be smaller and weigh less than 1-3/4 lbs. Loin backs usually weigh 1-3/4 to 2-1/4 lbs. Both come from the section of the pig that are on the back of the pig next to the loin and above the Spare Ribs.

I was having the same issue (greasy ribs) as well as ribs that were falling off the bone too much (although some people don't think that could be a problem). I watched a show where at the end of a normal smoke (5-6 hrs) the guy was taking his ribs out, brushing them with sauce, and grilling them for about 10-15 mins over medium high heat. So, I tried that and found that the higher heat from the grilling burns up a lot of the excess fat and brings the meat back from the "one bite pulls all the meat off the bone" issue to "one bite being plenty tender and only taking off one mouth full at a time."_________________Traeger BBQ 100
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I bought a couple of those Hormel loin back ribs yesterday. Planned to smoke them today,, rinsed them , soaked them, changing the water 4 times, left them covered with water all nite. This morning it 6 degrees, north wind 15 to20 mph, probly going to drain the water off, bag them, try to smoke them in a couple of days.

I bought a couple of those Hormel loin back ribs yesterday. Planned to smoke them today,, rinsed them , soaked them, changing the water 4 times, left them covered with water all nite. This morning it 6 degrees, north wind 15 to20 mph, probly going to drain the water off, bag them, try to smoke them in a couple of days.

I think the best bang for your buck is buying the whole spare ribs and then trimming them yourself. First I've seen the whole spare ribs cheaper than both the St. Louis and Baby Back styles. All you have to do is doing a little trimming, which you can find plenty of tutorials on youtube, plus you get a lot of free pork meat that you can put in some beans or whatever._________________Large Green Egg